How to make delicious taro flowers?

Taro is a food that grows underground. In daily life, people often only pay attention to taro and ignore taro flowers. In fact, taro flowers can be eaten by humans, but relatively few people eat them. In fact, eating taro flowers is similar to eating taro, and both can provide nutritional supplements and health care. So, what method can be used to make taro flowers more delicious?

Taro Spare Ribs

Features: The bones have a taro fragrance, the taro has an oily taste, and the taro is soft and loose.

Ingredients: 600 grams of pork chops, 400 grams of taro.

Seasoning: 5 grams of dried pepper powder, 5 grams of ginger, 8 grams of fermented black beans, 5 grams of salt, 8 grams of MSG, 5 grams of ginger rice, and 100 grams of salad oil.

Preparation method:

(1) Blanch the pork ribs for 3 minutes, remove from the water, and cut into 3-4 cm long pieces; cut the taro into strips of the same length as the ribs, put them into a pan with 80% hot oil, and fry until golden brown.

(2) Place the pork ribs and taro in another bowl, add salt, MSG, ginger, fermented black beans, and dried pepper powder, and steam for 40 minutes. Remove from the bowl and place on a plate. Garnish with orchid and coriander.

Steamed Spare Ribs with Taro

Method (for 2 people):

1. Buy about half a pound of chopped ribs from the market and wash them.

2. Marinate the ribs with salt, soy sauce, chicken essence, wine and Lee Kum Kee's garlic and black bean sauce for about 10 minutes. Of course, you can also marinate them in advance so that they are more flavorful.

3. Peel half a pound of taro, cut into small pieces about 1 cm, and fry in oil until 80% to 90% cooked (it may take about 10 minutes on low heat)

4. Mix the fried taro and marinated ribs. You can also leave half of the taro on the bottom of the plate and pour the rest of the taro and ribs on top. This way, the juice from the ribs will seep into the taro below when steaming, making it more flavorful.

5. Steam over high heat for 10 minutes

Overall feeling: The taro is more flavorful after being fried and then steamed, and the fermented black beans are also very fragrant.